Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a fun and colorful dish that’s perfect for gatherings. It mixes pasta with fresh ingredients, giving you a taste of summer in every bite!
Servings: 6 servings
Calories: 380kcal
Equipment
- Large Bowl
- Cast-Iron Skillet
Ingredients
Pasta
- 2 cups radiatori noodles
Dressing
- 2 tablespoons olive oil
- 1 can (15 oz) corn kernels, drained
- 1 large avocado, diced
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, finely chopped
- 1 medium jalapeño pepper, seeded and diced
- 6 strips thick-cut bacon, cooked and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup full-fat mayonnaise
- 3 tablespoons freshly squeezed lime juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package directions. Drain, toss with olive oil, and set aside.
- In a large cast-iron skillet over high heat, add the corn kernels in a single layer. Char for 2-3 minutes, then flip to char the other side. Remove from heat.
- In a large bowl, combine the cooked pasta, charred corn, avocado, green onions, cilantro, jalapeño, bacon, feta cheese, and black beans.
- In a separate bowl, whisk together mayonnaise, lime juice, cumin, paprika, chili powder, and hot sauce. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss to coat evenly.
- Serve immediately or chill in the refrigerator before serving.
Notes
For a vegetarian version, omit the bacon and add more beans or grilled veggies. Store leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 380kcal | Fat: 22g